Description
Impress your guests with this unique blend! Chile lime kombucha is zesty, spicy, and healthy. With minimal ingredients and numerous variations, this recipe is easily adjusted to your liking.
Ingredients
- 2 jalapeño peppers, stemmed and halved lengthwise
- 1 1⁄2 cups freshly squeezed lime juice
- 14 1⁄2 cups black tea kombucha
Instructions
- Divide lime juice equally among serving bottles.
- Remove the seeds from the jalapeno.
- Chop or slice the jalapeno. Add an equal amount to each bottle.
- Gently pour the black tea kombucha into the bottle, leaving about one inch of space at the top.
- Ferment the bottles in a warm location (about 72°F) for 3 days.
- Refrigerate the bottles for six hours. Serve and enjoy!
Notes
Is jalapeno too mild for your liking? Feel free to use spicier peppers like Thai pepper or habanero instead! Additionally, adjust the number of jalapenos in the recipe based on your spice level preference.
You can use variants of oolong, white, or green tea as a substitute for black tea kombucha. Just make sure it’s raw and unflavored.
Fresh-squeezed lime juice is optimal to maintain the brew’s freshness, but you can use bottled lime juice in a pinch.
Add a bit of fruitiness by adding a dash of fresh juice upon serving. Try grapefruit, hibiscus, or cranberry.
Add a shot of tequila before serving to make this a spicy margarita kombucha.
- Prep Time: 5 minutes
- Fermenting Time: 72 hours